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These are the recipes we use at our Big Belly Deli when we cook on our Wood Pellet Grills. There are also some Traeger and Wood Pellet Grill Owner recipes. Try 'em out, see whatcha think, and if you have your own Wood Pellet Grill recipe, send your wood pellet grill recipe to Pellet Grill Outlet and we will post your wood pellet grill recipe here. Send your wood pellet grill recipes to recipes@pelletgrilloutlet.com.
Owner Recipe
Mustard Chicken from Tom Knuckley
Recipe Mustard Chicken -
This is a really simple recipe.
I split a whole chicken in half, and then generously coat with Traeger Veggie Shake.
I then brush on a medium coat of regular yellow mustard, put in a baggie and refrigerate for about 4 hours.
I then smoke at 180-deg with hickory for about 3-hours then increase temp to no higher than 300-deg and pull when the internal temperature hits 190-deg.
The mustard melts into the chicken and when combined with the Veggie Shake, the flavor is fantastic.
Serve this with wild rice and watch the chicken disappear.
Owner Recipe:
Baby Back Ribs, from Grant Good.
Peel silver off of the back of the rack.
Spice with black pepper and Lowry's seasoning salt.
I have found a Mesquite seasoning and rub at Costco (Kirkland brand) I then generously sprinkle on and rub into the ribs.
Put in the refrigerator overnight.
Start your Traeger on high, after it has heated up put on ribs, switch over to smoke after 15 minutes, smoke for eight hours spraying lightly every hour with a 50/50 blend of apple juice and water. these ribs will fall apart when you cut them.
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